Babycorn 65

Masala Chai

Assorted Breads

Biriyani

Kothu Parotta

Pickle

Yogurt Rice

Basmati Rice

Veg Side

Kerala Parotta

Garlic Naan

Mutton (Goat) Curry

Chettinad Chicken Masala

Sweet Paan

Rasmalai

Ilaneer Payasam

Mango Pickle

Malli Sadham

Valakkai Masala Poriyal

Carrot Beans Coconut Poriyal

Chowchow Kootu

Ennai Kathirikkai Kolambu

Murungakkai Sambar

Rinse the baby corn; trim ends and, if very large, halve lengthwise so pieces are bite-sized. Pat dry with a paper towel.

Prepare baby corn

In a bowl, combine ginger-garlic paste, red chili powder, kashmiri chili powder, turmeric, garam masala, black pepper and 1 tsp salt. Add the baby corn and toss to coat evenly. Let sit 10 minutes so flavors penetrate.

Marinate

In a separate mixing bowl, whisk together cornstarch, all-purpose flour, rice flour, and a pinch more salt. If using egg, beat it lightly and add to dry mix. Gradually add cold water while whisking to form a thick, slightly lumpy batter that coats the back of a spoon (about 1/2 cup). Batter should be thick enough to cling but not paste-like.

Make batter

Heat oil in a deep pan to 180°C (350°F) or until a small drop of batter sizzles and rises. Dip each marinated baby corn into the batter, ensuring even coating, then carefully lower into hot oil. Fry in batches to avoid crowding for 3–4 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.

Coat baby corn

In a wide wok or skillet, heat 2 tablespoons oil on medium heat. Add mustard seeds and let them crackle (about 10–15 seconds). Add curry leaves, dried red chilies, slit green chilies, chopped garlic and julienned ginger. Saute for 30–40 seconds until fragrant, taking care not to burn garlic.

Prepare sauce base

Add the thinly sliced onion and sauté for 1–2 minutes until slightly softened but still with some bite.

Add aromatics

Stir in tomato ketchup, soy sauce, red chili sauce (if using), vinegar, sugar and 2 tablespoons water. Taste and adjust salt (use 1/4 tsp to start). Let the sauce simmer 30–45 seconds until ingredients meld.

Build the sauce

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Pour the slurry into the simmering sauce and stir continuously for 30–60 seconds until the sauce thickens to a glossy coating consistency.

Thicken sauce

Add the fried baby corn to the skillet and toss gently but quickly to coat each piece in the sauce. Cook together for 1 minute so the corn absorbs the flavors; avoid overcooking to keep crispness.

Toss fried baby corn

Turn off heat. Stir in chopped spring onion greens and fresh coriander. If desired, add an extra drizzle (1–2 tsp) of oil to give shine. Transfer to a serving platter immediately to preserve crisp texture.

Finish & garnish

baby corn (trimmed, whole or halved if large)

cornstarch

all-purpose flour (maida)

rice flour

ginger-garlic paste

red chili powder (adjust)

kashmiri red chili powder (for color, optional)

turmeric powder

garam masala

black pepper (freshly ground)

salt

egg (optional, for richer batter)

cold water (adjust for batter consistency)

vegetable oil (for deep frying and tempering)

vegetable oil (additional, for shallow toss)

mustard seeds

curry leaves

green chilies (slit lengthwise)

garlic (finely chopped)

ginger (julienne)

dried red chilies (broken)

onion (medium, thinly sliced)

tomato ketchup

soy sauce

vinegar (white or rice)

red chili sauce (optional, for heat)

water (to adjust sauce)

cornstarch slurry (cornstarch + water)

sugar

spring onions (green part, chopped)

fresh coriander (cilantro, chopped, for garnish)

Lightly crush the cardamom pods, cloves and peppercorns using a mortar and pestle or the flat side of a knife so they release aroma but remain chunky. Break the cinnamon stick into 1–2 pieces. Peel and thinly slice or grate the fresh ginger to yield about 1 tablespoon.

Crush whole spices

If you prefer a finer masala, pulse the crushed spices and ginger briefly in a spice grinder or mortar until a coarse powder forms. Set aside.

Combine water and spices: In a small saucepan, add 2 cups water and the prepared crushed spices (cardamom, cloves, peppercorns, cinnamon pieces and ginger).

Bring to a boil: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce heat to medium-low and simmer uncovered for 4–5 minutes to infuse the water with spice flavors.

Add tea leaves: Add 2 tsp black tea leaves to the simmering spiced water. Stir once, then simmer for 1–2 minutes for strong flavor (reduce to 30–45 seconds for a lighter brew).

Add milk and sweetener: Pour in 1 cup milk and add 2 tsp sugar (and 1 tsp honey or jaggery if using). Increase heat slightly and bring the mixture just to a single gentle boil. Watch carefully to prevent the milk from boiling over.

Simmer to meld flavors: Once it reaches a gentle boil, reduce heat and simmer for 2–3 minutes, stirring occasionally. This allows the milk to take on the tea and spice flavors and the sweetener to dissolve fully.

Adjust sweetness and strength: Taste the chai carefully (it will be hot). If needed, add more sugar or honey to taste, or simmer another 30–60 seconds for stronger tea.

Strain: Remove the saucepan from heat. Place a fine-mesh strainer or tea strainer over a teapot or directly over heatproof cups and pour the chai through to remove the solids (spices, tea leaves, ginger). Use the back of a spoon to press gently on solids if you want more flavor, but avoid forcing gritty bits through.

Serve: Pour the strained masala chai into cups. Optionally garnish with a lightly crushed cardamom pod or a small sprinkle of freshly grated nutmeg. Serve immediately while hot.

Storage: Leftover chai can be refrigerated up to 2 days. Reheat gently on the stove — avoid boiling — and stir before serving. Do not re-steep spent tea leaves; fresh tea will give best flavor.

whole green cardamom pods

whole cloves

whole black peppercorns

cinnamon stick

fresh ginger

water

whole milk (or milk of choice)

black tea leaves (assam or strong black tea)

granulated sugar

honey or jaggery (optional, substitute)

In a large bowl combine 3 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Add 2 tablespoons oil. Gradually add about 1 cup warm water and mix to form a soft, slightly sticky dough. If dough feels dry, add up to 2 tablespoons milk or water. Knead for 8–10 minutes until smooth and elastic.

Make the dough

Coat the dough lightly with 1 tablespoon oil, cover with a damp cloth or plastic wrap and let rest for 30–45 minutes at room temperature. Resting relaxes the gluten and makes stretching easier.

Rest the dough

Divide dough into 8 equal balls (about golf-ball size). Keep covered so they don't dry out.

Divide and shape

On a lightly oiled surface, take one ball and roll it out very thinly into a rough rectangle or circle (as thin as you can without tearing). Brush the surface lightly with ghee or melted butter (about 1/2 tsp). Starting from one edge, fold or pleat the dough into tight accordion pleats (or roll into a loose log and coil into a spiral). Tuck the end underneath to form a flat round. Repeat with remaining balls, keeping them covered.

Roll and layer

Press each coiled piece gently and roll out into a 6–8 inch round, using light flour as needed. The layers inside will be visible if done correctly.

Final rolling

Heat a heavy skillet or griddle over medium-high heat. Place rolled parotta on the hot skillet. Cook for 1–2 minutes until light brown spots appear, flip and smear a little ghee or oil on the cooked side, press gently and cook the other side 1–2 minutes until golden and cooked through. For extra flakiness, press gently with a spatula to separate layers while cooking. Cook remaining parottas similarly.

Cook the parotta

Stack cooked parottas and brush with a little more ghee if desired. Serve hot.

Finish

In a large bowl combine 3 cups whole wheat flour and 1 tsp salt. Add 1 tablespoon oil if using. Gradually add about 1 cup warm water while mixing until a soft, pliable dough forms. Knead 6–8 minutes until smooth. Cover and let rest for 20–30 minutes.

Make and rest the dough

Divide dough into 10–12 equal portions (about lemon-sized). Roll each portion into a smooth ball and flatten slightly. Dust lightly with flour and roll each ball into a thin circle about 6–8 inches in diameter, turning and flipping to maintain an even thickness.

Divide and roll

Heat a tawa or heavy skillet over medium-high heat until hot. Place one rolled chapathi on the hot surface. Cook until small bubbles form on top and underside has light brown spots (about 30–45 seconds). Flip and cook the other side 30–45 seconds. Optionally apply a few drops of oil or ghee around edges and press with a cloth or spatula to encourage puffing. If using direct flame, you can puff the chapathi over the flame for a few seconds. Cook until both sides have golden brown patches but remain soft.

Cook on skillet

Place cooked chapathis in a covered container or wrapped in a clean towel to keep soft. Repeat with remaining dough.

Keep warm

In a small bowl combine 1 cup warm water (about 105–115°F / lukewarm), 1 tsp sugar and 2 tsp active dry yeast. Stir and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Activate yeast

In a large bowl mix 3 cups all-purpose flour and 1 tsp salt. Add 1 cup plain yogurt and the foamy yeast mixture. Add 2 tablespoons oil or melted ghee. Mix to form a soft, slightly sticky dough; add a little extra water or flour if needed to achieve the right consistency. Knead for 6–8 minutes until smooth.

Lightly oil the dough, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

First rise

Punch down the dough and divide into 8 equal portions. Roll each into a ball and let rest 10 minutes.

On a lightly floured surface, roll each ball into an oval or teardrop shape about 1/4-inch thick and 6–8 inches long. If using toppings, brush with a little water or melted butter and sprinkle nigella or sesame seeds; press gently to adhere.

Roll out naans

Heat a cast-iron skillet or heavy pan over high heat until smoking hot. Place a rolled naan on the skillet. Cook 1–2 minutes until bubbles form and underside has charred spots. Flip and cook the other side 1 minute, pressing gently with a spatula. For extra char and quick puffing, hold the naan with tongs and expose briefly to direct flame if available. Brush finished naans with melted butter or ghee.

Cook naans (stovetop/skillet method)

Preheat oven with a pizza stone or heavy baking sheet at highest temperature (500°F / 260°C) and use broiler if available. Slide rolled naan onto the hot stone or sheet and bake 2–4 minutes until puffed and charred in spots. Brush with butter/ghee and serve.

Alternative: Oven or broiler method

Keep cooked naans wrapped in a towel to stay soft until serving.

Serve

warm water

oil (vegetable or sunflower)

ghee or melted butter (for layering and cooking)

optional: milk (to soften dough if needed)

whole wheat flour (atta)

oil or ghee (optional, for softer chapathis)

active dry yeast

plain yogurt

oil or melted ghee

optional: nigella seeds or sesame seeds (for topping)

optional: melted butter or ghee (for brushing)

Rinse basmati rice under cold water until water runs clear (3–4 rinses). Soak rice in 3 cups water with 1 tsp salt for 30 minutes while you prepare the masala and protein.

Rinse and soak

Bring 6 cups water to a rolling boil in a large pot. Add the whole spices (cardamom, cloves, cinnamon, bay leaves) and a pinch of salt. Drain soaked rice and add to boiling water. Par-cook rice until about 70% done (rice should have a firm center) — about 6–8 minutes depending on rice. Drain rice and set aside.

If using chicken or mutton, pat dry. If using vegetables, cut into uniform bite-sized pieces; par-cook denser vegetables (potatoes, carrots) by boiling or shallow frying until almost tender, about 5–7 minutes.

Prepare the protein/vegetables

Thinly slice onions. Reserve 1 cup of onions and deep-fry in oil or ghee until dark golden brown and crisp to make birista; drain on paper towels. Keep aside.

In a bowl combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, coriander powder, garam masala, biryani masala, and 2 tsp salt. Mix into a smooth paste. Add the chicken, mutton, or vegetables to the marinade and coat thoroughly. Marinate for at least 30 minutes, preferably 2–3 hours or overnight in the refrigerator.

Make the marinade

Heat 2 tbs oil and 2 tbs ghee in a heavy-bottomed pot (dutch oven or handi). Add the marinated protein/vegetables and cook on medium-high heat stirring occasionally until the meat is sealed and onions/tomatoes break down — for chicken about 8–10 minutes, for mutton 20–25 minutes (or until 60–70% cooked). For vegetables cook until just tender. Add chopped tomatoes and green chilies during cooking; cook until oil separates from masala. Adjust salt.

Warm 1 tablespoon milk and steep saffron threads for 5 minutes to release color and aroma. Mix lemon juice with chopped mint and cilantro; keep aside.

Prepare saffron milk and herbs

Once the protein/vegetable layer in the pot is at least partially cooked and has some gravy (not dry), reduce heat to low. Spread half of the par-cooked rice over the masala in an even layer. Sprinkle half of the fried onions (birista), half of the mint and cilantro, and 1 tbs ghee. Drizzle half the saffron milk over this rice layer. Repeat with the remaining rice as a second layer and finish with remaining fried onions, herbs, ghee, saffron milk and the fried cashews/raisins (if using).

Layer the biriyani

For extra aroma, place a lit charcoal piece in a small metal bowl, pour 1 tsp ghee over it, and place it in the pot (carefully) then cover immediately to trap smoke. Let it sit for 2–3 minutes then remove the bowl. (Optional)

Seal the pot with a tight-fitting lid. You can seal edges with dough to trap steam. Cook on very low heat (dum) for 25–30 minutes for chicken/veg biriyani, or 35–40 minutes for mutton biriyani until rice is fully cooked and meat is tender. Alternatively, place the sealed pot in a preheated oven at 180°C (350°F) for the same time.

Turn off heat and let the biriyani rest, sealed, for 10 minutes. Carefully fluff the rice from the edges inward with a fork, mixing the layers gently to distribute masala without breaking rice grains.

Serve hot with raita (yogurt cucumber sauce), salad, and pickles. Garnish with extra fried onions and chopped cilantro if desired.

Basmati rice

Water (for soaking)

Salt (for soaking/cooking rice)

Whole green cardamom pods

Cloves

Cinnamon stick

Bay leaves

Chicken, bone-in pieces or mutton cubes or mixed vegetables (choose one)

Onions, thinly sliced

Tomatoes, chopped

Green chilies, slit

Ginger paste

Garlic paste

Potatoes (optional, for mutton/chicken biriyani)

Mixed vegetables (if making veg biriyani — carrots, beans, peas, cauliflower)

Yogurt (dahi)

Red chili powder

Turmeric powder

Coriander powder

Garam masala powder

Biryani masala (store-bought) or homemade

Salt (for marinade)

Ghee

Vegetable oil

Sliced fried onions (birista)

Fresh mint leaves, chopped

Fresh cilantro (coriander) leaves, chopped

Saffron threads

Warm milk (for saffron infusion)

Lemon juice

Fried cashews and raisins (optional)

Water (for cooking rice)

Stock (chicken or mutton) or vegetable stock (optional, in place of some water)

If using store-bought frozen parottas, thaw and heat them according to package instructions. Alternatively, warm each parotta on a hot skillet with 1 tbs oil or ghee until lightly crisp and pliable. Stack and let cool slightly, then tear or chop into bite-sized pieces (about 1–2 inch pieces). If using fresh parottas, separate layers and shred with hands.

Toss the shredded parotta with 2 tbs oil/ghee in a bowl so pieces are lightly coated — this prevents sticking during the high-heat toss later.

Heat 2 tbs oil in a large wide skillet or griddle (preferably cast-iron or heavy-bottomed) over medium-high heat until shimmering.

Add mustard seeds, cumin seeds and urad dal (if using). Let them sizzle and the urad dal turn light golden (about 30 seconds).

Add sliced onions and the white parts of spring onions; sauté 3–4 minutes until soft and beginning to brown.

Add slit green chilies and ginger-garlic paste; sauté 1 minute until fragrant.

Add diced carrot, capsicum and shredded cabbage. Stir-fry 3–4 minutes until vegetables are just tender but still have a bite.

Add tomatoes (if using) and cook until softened, 2 minutes.